Sep 3, 2009

If you are a follower of my blog or a frequent visitor, you probably know that I love scones. Easy to make, fast, flaky what's not to love. This recipe I adapted from one of my favorite canadian chefs, Anna Olson. Love her, I love her recipes, the fact that she is using and promotes locally grown produce. Those scones are not sweet but savory. Great for a snack or as an appetizer. In her recipe she is using scallions, but my kids are not very fond of scallions so I used fresh herbs.

Preheat the oven to 425˚F. Line one baking sheet with parchment paper or silicon mat and set aside.

In a large mixing bowl combine the flour, sugar, baking powder and salt.

Chop the ham and fresh herbs and set aside.

Using a pastry blender or two knives cut in the cold butter until resembles coarse crumbs.

Stir in the buttermilk, ham and fresh herbs. If you don't have buttermilk on hand this is an easy way to make it. Add 2 tbsp of lemon juice or white vinegar to an measuring cup and add enough milk to make 1 cup. Stir and let rest for 10 minutes and you have buttermilk. Stir until the dough comes together.

Turn the dough on a lightly floured surface. Using your hand, flatten and fold the dough a few times until you can shape it into a disc.

Cut the disc into 8 wedges.

Arrange the wedges onto the prepared baking sheet and brush with the remaining butter milk.

Bake in the preheated oven for 18 to 20 minutes or until a rich golden color.